Cardamom Millet Porridge with Sautéed Pears

• 1 cup millet (hulled)
• 2 cups water
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 tsp sea salt
• 1/2 tsp ground cardamom
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 2, ripe but firm pears (cored and diced)
• 1 tbsp coconut oil
• 1/2 tsp cinnamon
• 1/4 cup, chopped pistachios

Instructions

1. Rinse the millet in a fine strainer under cold running water for 30 seconds, until the water runs clear.
2. Toast the damp millet in a dry saucepan over medium heat for 3 minutes, stirring, until it smells nutty and looks a shade darker.
3. Pour in the water and coconut milk, add the salt, and bring to a boil.
4. Lower the heat, cover, and simmer for 20 to 25 minutes, stirring now and then, until the grains have burst and the porridge is creamy.
5. While it simmers, melt the coconut oil in a skillet over medium heat and cook the pears with the cinnamon for 5 to 6 minutes, until tender and lightly golden at the edges.
6. Stir the cardamom, vanilla, and maple syrup into the porridge, cover, and let it stand for 5 minutes.
7. Spoon the porridge into bowls and top with the pears and pistachios.

Tips

• Rinsing and toasting the millet removes any bitterness and brings out its nutty flavor.
• Millet porridge stiffens as it cools. Stir in a splash of hot water or plant milk when you reheat it. It keeps 4 days in the fridge.
• Apples, baked plums, or fresh berries are all good in place of the pears.
• For extra protein, stir in a spoonful of hemp seeds or almond butter, or serve it with a side of yogurt (which makes it no longer dairy-free).

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